Ingredients

Scale

31/2 to 4 pounds (2 small heads) cauliflower
1 small to medium potato
5 tbsp vegetable oil or clarified butter
Salt to taste
1 cup (200 ml) beaten curd/ yogurt (not greek style or hung yogurt)
For the Masala Paste :
2 medium onions
2 medium red tomatoes, the cooking variety
1.5 tbsp whole coriander seeds
1 tsp whole cumin seeds
1 green chilli (or as per taste)
1 whole dry red chilli (or as per taste)
1 tbsp khus khus (poppy seeds)
1” piece ginger, peeled
1” piece cinnamon
1/4 tsp turmeric powder
For Garnish :
Some fresh chopped cilantro

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Instructions

Peel onions and cut into big chunks. Wash the tomatoes, cut into half, discard the seeds and cut the tomatoes into big chunks. Grind together all the ingredients for the paste adding water as required to make a smooth and not watery paste.
Wash the cauliflower well and cut into medium size florets. Wash and peel potatoes. Cut them into medium chunks. Keep the potato chunks immersed in cold water to prevent them from browning.
In a heavy bottomed pan heat oil or ghee. As it starts to heat up add the ground paste and fry well over low flame for 5 to 8 minutes or till a bit thick. The masala will splatter as you cook so you may cover the pan with a lid. Do keep stirring in between. When you see the slight sheen of the oil on top and the paste has thickened you know its done.
Splash the mixer jar in which you ground the masala with some water and swirl once to get all the remaining masala in the jar and add to the pan.
Add the potatoes and cover and cook for about 5 minutes.
Now add the cauliflower, enough water to cook both the vegetables and cover and cook over low-medium flame till the vegetables are tender. Add salt in between.
When almost done, may be 5 minutes short of being cooked, beat the curd/ yogurt and add to the pan. Cover and simmer covered for 5 more minutes. Taste and adjust salt. If you want it more spicy, add some red chilli powder.
Remover from heat and serve hot with Indian breads like parathas, rotis, naan.

Notes

1. You could also make the same with a combination of cauliflower, potatoes and some green peas.
Vary the combination of these vegetables to get a different flavored curry each time.

2. After cutting the potatoes, immerse them in a bowl of cold water to prevent them from browning.

3. You may increase the quantity of both chillies as per the level of spiciness preferred.

4. Here you need yogurt/ curd that is not too thick but not watery either. As the density varies,add curd as per taste.

5. For a vegan option, you could skip adding the yogurt. In that case add not more than a tsp of garam masala towards the end. Also squeeze in about a teaspoon of lime juice in the end for a hint of tangy flavor. The taste would differ of course but will be equally delicious.

Prep Time: 10 mins
Cook Time: 30 mins